A few years ago I wanted to give soft shell crabs a shot in NYC and had them in a spider roll. However, I noticed that it wasn't exactly the "potato chip-like" shell people were telling me it was. Instead it seemed like a softer, chewy version of the shell normally there. Eating an unpeeled shrimp is what I would compare it to. Could this be due to the place I went or is this how soft-shells normally are? I'm willing to give them another go in the DC area and am wondering what places to I should try.
Any advice is appreciated